This is what I made for our church potluck last night.
Thankfully, I was able to have some before they were all gone.
They were D-E-L-I-S-H if I do so say myself.
- 2 bags of Hash Browns (do not fully defrost)
- 2 cup shredded Cheddar cheese (or more if you really like cheese)
- 4 slices bacon, cooked and crumbled (or you can cheat and get the "real" bacon bits for salads located in the salad dressing area of your grocery store; I cheated)
- 1 (10.75 ounce) cans Campbell's® Condensed Cheddar Cheese Soup*
- 16 oz sour cream
- Green Onions
- Salt & Pepper to the taste
*Do not add milk to the soup. The sour cream is the substitute. If you use milk for soup plus the sour cream, it will come out soggy.
I am going to be a rebel this year and make these for Thanksgiving dinner rather than "ordinary" mashed potatoes. I am sure they will be a hit!
- Spray casserole dish (13x9 inch) with non stick cooking spray
- Spread the hash brown potatoes into the baking dish
- Bake for 20-30 mins at 375 degrees, mixing around often. (This allows them to crisp a bit rather than become too soggy)
- Stir the soup and sour cream into the potatoes. Add bacon, onions salt and pepper. Stir.
- Bake for another 20-30 minutes or until hot. Stir periodically.
- Sprinkle cheese on top the last 5-10 mins.
- Cheese should be melted and golden brown when you remove from oven
- Serve while still hot so the cheese is nice and gooey
Yummy! Yummy! Can't wait....